LEMON, CHILLI AND GARLIC PASTA
Mediterranean cuisine uses bright herbs, citrus and other acidic ingredients to highlight food so if you like a robust Mediterranean flavour then this is just for you. Lemon, chilli and garlic make up this simple yet extreme flavour explosive meal and best of all, it’s ready in 15 minutes.
I am often asked, “How do you find the time to cook every night for your family?” Well this meal is the perfect example. Cooking this in 15 minutes is so much faster than getting into the car and driving to pick up something from the local take away. Preparing dinner does not have to be complicated to be full of flavour and delicious – plus - cooking at home in almost every case is healthier. While I enjoy going out and have no intention of forgoing that pleasure, there is a certain peacefulness (especially when you are coeliac) knowing what ingredients I have used and how my dinner was prepared which I am sure most people with food allergies feel the same way.
So next time you grab the keys to pick up a take away pizza from the local store, try this Lemon, Chilli and Garlic Pasta dish instead! (Recipe on the blog) And for my non-vegan followers, this is the perfect side dish when barbequing. Hope you all give it a try! Enjoy x
Preparation and Cooking: 15 minutes
1 pkt Buckwheat Spiral Pasta
6 tbs cold pressed olive oil
1 red chilli, thinly sliced (optional to add more)
3 fresh garlic cloves, minced
3 tbs zest of lemon
1 tsp dried thyme
juice of 1 lemon
50g fresh rocket leaves
2 tbs yeast flakes or vegan parmesan or parmesan cheese
Cook pasta according to packet instruction. Add 1 tsp salt to boiling water when cooking. Drain and set aside.
In a wide base pot heat the oil and add the garlic, chilli and lemon zest. Sauté for 1 minute then add the lemon juice, thyme, pepper and pasta. Stir gently to coat the pasta well.
Pour into large serving plate and top with rocket leaves, yeast flakes / parmesan and an added drizzle of olive oil if needed. (Optional to toss rocket through the pasta or leave it on top).